- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: DO NOT STORE POTENTIALLY HAZARDOUS FOODS THAT IS SUPPOSE TO BE KEPT HOT OUT AT ROOM TEMPERATURE.MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ESTABLISHMENT IS CURRENTLY NOT USING KITCHEN COLD-TOP UNIT.ICE BATH METHOD IS BEING USED UNTIL COLD-TOP UNIT IS REPAIRED. PLEASE CONTACT YOUR DISTRICT INSPECTOR WHEN COLD-TOP UNIT IS REPAIRED.
Location: Kitchen
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Sales floor
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) FOOD HANDLERS IN KITCHEN EATING AND DRINKING--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLERS HAVE OPEN FOOD AND DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS, MEATS AND RAW EGGS MUST BE STORED BELOW OR AWAY FROM READY-TO-EAT/COOKED FOODS.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Flat grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT SALES FLOOR HANDSINK WHERE DISPLAY MEAT AND CHEESE CASES ARE LOCATED.
Location: Sales floor
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER HAS BEEN SET-UP AND THE ESTABLISHMENT IS IN POOR SANITARY CONDITIONS.FOOD HANDLERS ARE PREPPING BOTH RAW AND READY-TO-EAT FOODS WITHOUT PROPERLY CLEANING AND SANITIZING DURING PREP.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, KEYS, CELL PHONES, ETC.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Sales floor
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (PROVIDE PROFESSIONAL CLEANING SERVICES TO CONDUCT THIS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Sales floor
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Sales floor
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Prep area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT SALES FLOOR REACH-IN-PRODUCE COOLERS FOR EXPOSED LIGHT BULBS.
Location: Sales floor
Equipment: Reach in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
09/03/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: DO NOT STORE POTENTIALLY HAZARDOUS FOODS THAT IS SUPPOSE TO BE KEPT HOT OUT AT ROOM TEMPERATURE.MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ALL FOOD AT COLD-TOP UNIT WAS DISCARDED.USE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW OR USE ICE BATH METHOD.
Location: Kitchen
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Sales floor
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) FOOD HANDLERS IN KITCHEN EATING AND DRINKING--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLERS HAVE OPEN FOOD AND DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS, MEATS AND RAW EGGS MUST BE STORED BELOW OR AWAY FROM READY-TO-EAT/COOKED FOODS.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Flat grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT SALES FLOOR HANDSINK WHERE DISPLAY MEAT AND CHEESE CASES ARE LOCATED.
Location: Sales floor
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER HAS BEEN SET-UP AND THE ESTABLISHMENT IS IN POOR SANITARY CONDITIONS.FOOD HANDLERS ARE PREPPING BOTH RAW AND READY-TO-EAT FOODS WITHOUT PROPERLY CLEANING AND SANITIZING DURING PREP.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, KEYS, CELL PHONES, ETC.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Sales floor
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (PROVIDE PROFESSIONAL CLEANING SERVICES TO CONDUCT THIS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Sales floor
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Sales floor
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Prep area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT SALES FLOOR REACH-IN-PRODUCE COOLERS FOR EXPOSED LIGHT BULBS.
Location: Sales floor
Equipment: Reach in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
09/02/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: DO NOT STORE POTENTIALLY HAZARDOUS FOODS THAT IS SUPPOSE TO BE KEPT HOT OUT AT ROOM TEMPERATURE.MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Sales floor
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) FOOD HANDLERS IN KITCHEN EATING AND DRINKING--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLERS HAVE OPEN FOOD AND DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS, MEATS AND RAW EGGS MUST BE STORED BELOW OR AWAY FROM READY-TO-EAT/COOKED FOODS.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Flat grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT SALES FLOOR HANDSINK WHERE DISPLAY MEAT AND CHEESE CASES ARE LOCATED.
Location: Sales floor
Equipment: Hand sink
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER HAS BEEN SET-UP AND THE ESTABLISHMENT IS IN POOR SANITARY CONDITIONS.FOOD HANDLERS ARE PREPPING BOTH RAW AND READY-TO-EAT FOODS WITHOUT PROPERLY CLEANING AND SANITIZING DURING PREP.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, KEYS, CELL PHONES, ETC.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS:PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS:GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (PROVIDE PROFESSIONAL CLEANING SERVICES TO CONDUCT THIS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: IN PROGRESS:PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Sales floor
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Prep area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT SALES FLOOR REACH-IN-PRODUCE COOLERS FOR EXPOSED LIGHT BULBS.
Location: Sales floor
Equipment: Reach in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
08/19/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: DO NOT STORE POTENTIALLY HAZARDOUS FOODS THAT IS SUPPOSE TO BE KEPT HOT OUT AT ROOM TEMPERATURE.MAINTAIN HOT-HOLDING FOODS AT 135 F OR ABOVE.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DO NOT SIT POTENTIALLY HAZARDOUS FOODS THAT ARE SUPPOSED TO REMAIN REFRIGERATED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Sales floor
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) FOOD HANDLERS IN KITCHEN EATING AND DRINKING--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLERS HAVE OPEN FOOD AND DRINKS STORED IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS, MEATS AND RAW EGGS MUST BE STORED BELOW OR AWAY FROM READY-TO-EAT/COOKED FOODS.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND STORE REFRIGERATION AND FREEZER UNITS AND ALL EQUIPMENT (INTERIOR AND EXTERIOR SURFACES). INCLUDING ALL SALES FLOOR PRODUCE, MEAT AND CHESSE DISPLAY CASES.CLEAN AND SANITIZE ALL SALES FLOOR MEAT AND CHEESE SLICING LOCATIONS.DEFROST, CLEAN AND SANITIZE ALL FREEZERS AND CHEST FREEZERS.
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Flat grill
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT SALES FLOOR HANDSINK WHERE DISPLAY MEAT AND CHEESE CASES ARE LOCATED.
Location: Sales floor
Equipment: Hand sink
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER HAS BEEN SET-UP AND THE ESTABLISHMENT IS IN POOR SANITARY CONDITIONS.FOOD HANDLERS ARE PREPPING BOTH RAW AND READY-TO-EAT FOODS WITHOUT PROPERLY CLEANING AND SANITIZING DURING PREP.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, KEYS, CELL PHONES, ETC.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOMS.
Location: Dry storage
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Back room
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AT AT KITCHEN AND SALES FLOOR CEILING WHERE MISSING.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE NEW AND BETTER DOOR SWEEPS FOR ALL DOOR ENTRANCES TO SEAL THE BOTTOM OF DOORS PROPERLY.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.DISCARD LARGE COUCH/CHAIR THAT IS LOCATED AT BACK DRY STORAGE ROOM.
Location: Sales floor
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS (PROVIDE PROFESSIONAL CLEANING SERVICES TO CONDUCT THIS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE PROPER CEILING TILES WHERE DAMAGED OR MISSING IN ESTABLISHMENT.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR ANY DAMAGED CEILING AREAS WERE NEEDED IN ESTABLISHMENT.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SALES FLOOR FLOORS.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS WHERE MISSING AT INTERIOR OF KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR ALL DAMAGED KITCHEN COOLER DOOR GASKETS WHERE NEEDED.2) PROVIDE BOTTOM PANELS THAT ARE MISSING OFF ESTABLISHMENT COOLERS AND FREEZER WHERE NEEDED.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR COOLER LEAKS AT SALES FLOOR PREP AREA DISPLAY COOLER WHERE MEATS AND CHEESES ARE DISPLAYED.CLEAN AND SANITIZE COOLERS ALSO; COOLERS ARE POOLING.
Location: Prep area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP ALL FOODS COVERED PROPERL AT KITCHEN REFRIGERATION AND FREEZER UNITS.2) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN ESTABLISHMENT.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT RESTROOMS.2) CLEAN AND ORGANIZE BACK DRY STORAGE ROOMS AND KITCHEN/PREP AREA LOCATIONS.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT SALES FLOOR REACH-IN-PRODUCE COOLERS FOR EXPOSED LIGHT BULBS.
Location: Sales floor
Equipment: Reach in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
08/04/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer was not at the proper concentration. Maintain chemical sanitizer at the proper concentration at all times.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee observed washing hands with no soap. Always use soap when washing hands.
Location: Kitchen
Equipment: Hand sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Band saw in the meat area is soiled. 2) Slicer in the kitchen is soiled. Food contact surfaces of equipment should be cleaned every 4 hours.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Band saw in the meat area is soiled. 2) Slicer in the kitchen is soiled. Food contact surfaces of equipment should be cleaned every 4 hours.
Location: Meat counter
Equipment: -
- Soiled hands and arms (corrected)
Employee has soiled hand(s) and or arm(s).
Correction: Food employee(s) shall keep their hands and exposed portions of their arms clean.
Comments: Due to the inside of the soap dispenser being soiled with fryer grease employees hands were not cleaned properly.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed handling tortillas with their bare hands.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical spray bottle stored on the 3-bay sink. Properly label all chemical spray bottles.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large containers of the following were not held at the proper temperature in the kitchen reach in cooler:1) Ground beef held at 54 degrees2) Shredded chicken held at 67 degrees 3) Shredded pork held at 58 degrees4) Spanish rice held at 58 degreesReach in cooler is not functioning properly and is not holding food at the proper temperature. All potentially hazardous food items from the cooler have been discarded. Until cooler is repaired do not store any potentially hazardous items (Meats, dairy, prepared foods, or cut melon) in the cooler.
Location: Kitchen
Equipment: Reach in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No chlorine test kit provided.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hand soap dispenser is coated in fryer grease on both the inside and outside of the dispenser.
Location: Kitchen
Equipment: -
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Container of lard in the back room observed without a lid. Ensure all food items are covered and protected from contamination
Location: Back room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The meat counter hand sink is not fixed and sealed to the wall. Secure and seal hand sink to the wall.
Location: Meat counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sliding door reach in cooler is not functioning properly. Cooler is holding food at 56 degrees F. Repair or replace cooler to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wooden shelf above the prep table is not finished. Paint or seal shelf to create a smooth and easily cleanable surface.
Location: Kitchen
Equipment: Wood shelving
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Sales floor
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of steak observed cooling on the prep table. Use an approved method to cool cooked foods.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding is missing from the wall behind the cook line and the 2-bay sink.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk container of sugar observed without a label on the kitchen prep table.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single service cups are being reused as scoops for rice and sugar. Do not use single service items as scoops.
|
11/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large containers of the following were not held at the proper temperature in the kitchen reach in cooler:1) Ground beef held at 54 degrees2) Shredded chicken held at 67 degrees 3) Shredded pork held at 58 degrees4) Spanish rice held at 58 degreesReach in cooler is not functioning properly and is not holding food at the proper temperature. All potentially hazardous food items from the cooler have been discarded. Until cooler is repaired do not store any potentially hazardous items (Meats, dairy, prepared foods, or cut melon) in the cooler.
Location: Kitchen
Equipment: Reach in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled chemical spray bottle stored on the 3-bay sink. Properly label all chemical spray bottles.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed handling tortillas with their bare hands.
- Soiled hands and arms
Employee has soiled hand(s) and or arm(s).
Correction: Food employee(s) shall keep their hands and exposed portions of their arms clean.
Comments: Due to the inside of the soap dispenser being soiled with fryer grease employees hands were not cleaned properly.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Band saw in the meat area is soiled. 2) Slicer in the kitchen is soiled. Food contact surfaces of equipment should be cleaned every 4 hours.
Location: Meat counter
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Band saw in the meat area is soiled. 2) Slicer in the kitchen is soiled. Food contact surfaces of equipment should be cleaned every 4 hours.
Location: Kitchen
Equipment: Slicer
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee observed washing hands with no soap. Always use soap when washing hands.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer was not at the proper concentration. Maintain chemical sanitizer at the proper concentration at all times.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single service cups are being reused as scoops for rice and sugar. Do not use single service items as scoops.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk container of sugar observed without a label on the kitchen prep table.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding is missing from the wall behind the cook line and the 2-bay sink.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large container of steak observed cooling on the prep table. Use an approved method to cool cooked foods.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers were missing from all the reach in coolers, except for the display cooler in the meat section. Provide thermometers in all coolers that do not currently have a temperature measuring device.
Location: Service counter
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wooden shelf above the prep table is not finished. Paint or seal shelf to create a smooth and easily cleanable surface.
Location: Kitchen
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sliding door reach in cooler is not functioning properly. Cooler is holding food at 56 degrees F. Repair or replace cooler to ensure food is held at 41 degrees F or below.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The meat counter hand sink is not fixed and sealed to the wall. Secure and seal hand sink to the wall.
Location: Meat counter
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Container of lard in the back room observed without a lid. Ensure all food items are covered and protected from contamination
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Hand soap dispenser is coated in fryer grease on both the inside and outside of the dispenser.
Location: Kitchen
Equipment: -
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No chlorine test kit provided.
Location: Kitchen
|
10/30/2013 | Routine |
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Make sure lighting in the hood works correctly. Contractor will be doing repair work on hood in the very near future.
Location: Cook line
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area at side of hood and behind grill and stove unit under hood. When repairs are completed on the hood, a total cleaning of the area will take place.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Meat room
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain line of hand sink in meat room draining very slowly. Plumber is working on some plumbing issues at this time in the building... Repairs on going....
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain line of hand sink in meat room draining very slowly. Plumber is working on some plumbing issues at this time in the building... Repairs on going....
Location: Meat room
Equipment: Hand sink
|
06/25/2013 | Recheck |
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Keep mop stored up off floor when mop is not in use. Corrected during inspection
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Make sure lighting in the hood works correctly.
Location: Cook line
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Pick up trash litter on ground in dumpster area and in parking lot in front of building.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Damaged ceiling tiles in the employee toilet facility.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area at side of hood and behind grill and stove unit under hood.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean metal storage shelving of prep tables in meat prep room area.
Location: Meat room
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain lines of hand sink in meat room and kitchen draining very slowly. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain lines of hand sink in meat room and kitchen draining very slowly. Corrected during inspection
Location: Meat room
Equipment: Hand sink
|
06/11/2013 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior surface of hood.
Location: Cook line
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: Cooler units in kitchen/prep area... Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
- Thermometer location (corrected on site)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: Cooler units in kitchen/prep area... Corrected during inspection
Location: Kitchen
Equipment: Upright cooler
|
02/11/2013 | Routine |
- Pests/rodents
Presence of pests (fruit flies) in facility.
Correction: Exterminate pests using approved methods and elimination harborage conditions. (Produce display area, and employee toilet facility)
Comments: Correction on-going at this time.
Location: Emp restroom
- Pests/rodents
Presence of pests (fruit flies) in facility.
Correction: Exterminate pests using approved methods and elimination harborage conditions. (Produce display area, and employee toilet facility)
Comments: Correction on-going at this time.
Location: Sales floor
- Thermometer, provided
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean metal storage shelf of prep table in kitchen and in meat prep area.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean metal storage shelf of prep table in kitchen and in meat prep area.
Location: Meat room
Equipment: Prep table
|
10/25/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests (flies) in facility.
Location: Emp restroom
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Location: Meat room
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, floor soiled.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly. (Packages of frozen meat in 3 bay sink)
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Emp restroom
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Kitchen
Equipment: Hand sink
|
07/05/2012 | Recheck |
- Pests/rodents
Presence of pests (flies) in facility.
Correction: Exterminate pests (flies) using approved methods and elimination harborage conditions.
Location: Emp restroom
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize meat slicer prior to use.
Location: Meat room
Equipment: Slicer
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Plastic container of chips setting on the hand sink. Corrected during inspection.
Location: Kitchen
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop on floor in dry storage room.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Several soiled wiping towels observed on table top/work surfaces.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly. (Packages of frozen meat in 3 bay sink)
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of mop sink in employee toilet facility.
Location: Emp restroom
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Increase hot and cold water pressure at 3 bay sink in kitchen; and repair spray pattern on faucet of hand sink in kitchen.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Increase hot and cold water pressure at 3 bay sink in kitchen; and repair spray pattern on faucet of hand sink in kitchen.
Location: Kitchen
Equipment: Hand sink
|
06/27/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible. (Hand sink blocked by floor fan)
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Corrected during inspection.... Fan moved away from hand sink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Remove cloth wiping towel from hand sink. Corrected during inspection
Location: Meat room
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Tidy up area around furnice in corner of meat prep room; and remove old broken equipment from back dry storage room area.
Location: Meat room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Tidy up area around furnice in corner of meat prep room; and remove old broken equipment from back dry storage room area.
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: On mop sink in employee toilet facility and in hand sink in meat prep area. Corrected during inspection
Location: Emp restroom
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: On mop sink in employee toilet facility and in hand sink in meat prep area. Corrected during inspection
Location: Meat room
- Thermometer, provided
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: New upright cooler in kitchen.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. (Fan guard of floor fan)
Correction: Clean dust/dirt from fan guard as needed.
Location: Kitchen
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02/14/2012 | Routine |
Restaurant representatives - add corrected or new information about TEX MEX SUPERMARKET, 1104 S EAST ST, Indianapolis, IN »